"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Funnel Cake Recipe

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This recipe for Funnel Cake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Choponis
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 cups of flour
3 eggs
2 cups milk
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
powdered sugar for topping
vegetable oil for deep frying, heated to 375 degrees

Directions:
Directions:
Beat the eggs, add the sugar & milk. Sift 2 c of flour, salt, & baking powder & add to the milk,egg, & sugar mixture. Mix while adding more flour until the batter is smooth & not too thick. Put your finger over the bottom of a funnel (the funnel should have an opening of at least 1/2 in & be able to hold around a cup of batter). Add about a cup of batter. Remove your finger & allow the batter to pour into the center of the oil. Be careful, the oil may splash! Gradually swirl the batter outward in a circular motion, or criss-cross motin, or criss-cross back and forth to make a cake about 7 or 8 in round. Check with a pair of tongs & turn when the bottom becomes golden brown. When both sides are done, remove with tongs and let drip on a paper towel. Serve with powdered sugar &/or fruit preserves.

 

 

 

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